Chicken Salad with Pomegranate, Walnuts, and Matsoni Dressing
A vitamin-packed mix with a harmonious bouquet of aroma and flavor! This pomegranate-and-walnut salad dresses up any table, even the most festive one. It doesn't just look beautiful (especially if you take a little care with the garnish) — it tastes wonderful, too.
Cooking method
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Step 1:
Gather your ingredients. Boil the chicken breast ahead of time for 30–40 minutes, then let it cool. Wash the herbs, lettuce, pomegranate, and tangerine. Toast your own nuts or buy them pre-shelled. Break the pomegranate open and separate out the seeds.
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Step 2:
Toast the walnuts in a dry, hot skillet until lightly golden, then let them cool. You can rub them between your hands afterward to remove any loose skins.
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Step 3:
Pull the boiled chicken apart into long shreds. Tear the lettuce into large pieces by hand.
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Step 4:
Finely chop the herbs (this time I'm using dill and parsley). Coarsely chop the toasted walnuts.
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Step 5:
For the dressing, in a separate bowl stir together the matsoni (plain yogurt, sour cream, or mayonnaise) with the ground cumin and dried garlic powder. Season with salt to taste (if you boiled the chicken in unsalted water).
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Step 6:
Stir the dressing until well combined. Separate the tangerine into segments and peel off the membranes.
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Step 7:
Add the dressing to the salad and gently toss everything together.
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Step 8:
Arrange the lettuce leaves on a wide, flat platter.
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Step 9:
Mound the salad on top and garnish with fresh herbs, tangerine segments, and pomegranate seeds. Your salad is ready!
- This is a wonderfully lucky combination that adds up to a magical flavor. Chicken pairs beautifully with tangerine, pomegranate, and that delicious dressing. And by the way — even in the generous amounts I've called for, the garlic and cumin don't overwhelm the dressing; the chicken seems to soak up their flavor and aroma. I first tried a very similar salad at my favorite Georgian restaurant (I ordered it often after that) — the only difference was that it had no tangerine. Later I found the same recipe online, this time with tangerine, and I think it only makes the salad better. So here's my little recipe for you! Most of the hands-on time goes into boiling the chicken; after that it comes together like clockwork — simple and easy, in just a few minutes.
- You can swap the chicken for turkey or any other meat you like. Just keep in mind that the cooking time and calorie count will change accordingly.
Caloric content of the products possible in the composition of the dish
- Garnet - 52 kcal/100g
- Tangerines - 33 kcal/100g
- Canned tangerines - 40 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Zira - 112 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Matsoni - 38 kcal/100g
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